Easy, Fluffy Gluten Free No Yeast Cinnamon Rolls

Allergen Information:

This recipe is gluten-free, soy-free, and nut-free. Use dairy-free vegan butter if you are dairy-free. I have not tested any egg replacer in this recipe.

Baking Tips:

• I have tested this recipe multiple times, with some challenges with the brown sugar filling melting out of the rolls. To avoid this issue the first time you make them, you must pack your rolls into the pan. They will rise high, and the filling will run out if there is too much space. This is because the rolls don’t rise like yeast rolls, locking in the filling. The filling can melt more easily because these no-yeast cinnamon rolls rise while baking in the hot oven.
• Depending on the flour blend you use, you may need to adjust your wet or dry ingredient quantities. If your dough is sticky or runny, you need to add more flour. Every gluten free flour blend has a different starch-to-grain ratio, so you need to adjust the dough if needed. If you want to learn more about this, you can read this guide to why flour blends vary.

Step 1: Add the flour, sugar, baking powder, and salt to a large mixing bowl. Use a whisk to blend the flour mixture.

Step 2: Add the milk, oil, and egg to a smaller bowl and whisk the wet ingredients.

Step 3: Take the wet ingredients and add the dry ingredients. Mix with a wooden spoon.

Step 4: Look at your dough and see how sticky it is. If you didn’t use a flour blend I tested, it is important to make sure your dough has the right texture and consistency. Every gluten free flour blend can vary, so if your dough is sticky, add more flour. Add a little more liquid if it is dry and a little crumbly.

Step 5: Place the dough onto a prepared surface. I use a silicone mat. Some flour blends you will need to flour the mat, others you won’t. If you use Cup4Cup, you will need to flour it to prevent the dough from sticking to the mat.

Step 6: Use a rolling pin to roll the dough to about ½ to ¾ an inch thickness on your work surface. Spread room-temperature unsalted butter over the dough with a spoon.

Step 7: Sprinkle the ground cinnamon over the butter. In my regular yeasted cinnamon roll recipes, I blend the butter, sugar, and cinnamon. When I tried to do this in my no-yeast recipe, the filling all melted out and ended up on the bottom of the pan. By layering the filling, it seemed to stay in the rolls better during baking.

Step 8: Sprinkle the brown sugar over the butter and cinnamon. Use a spoon or your fingers to press the sugar into the dough.

Step 9: Gently roll the dough over the filling. Press the dough and try to roll it tightly. Continue to roll it until you end up with a large roll.

Step 10: I recommend using a piece of sewing string to cut your cinnamon roll dough. I don’t like to use a sharp knife because it crushes the rolls, especially the ends.

Take a piece of string about 9-10 inches long. Slide it carefully under the dough so the roll is the size you want. Pull the ends of the string up and cross them. Pull, and the string will cut the rolls equally from all directions!

Step 12: Place the rolls into the pan. Yes, they will be crowded. This holds the rolls together so the filling can’t melt out as easily.

I found by trial and error that these rolls will spread out a LOT during baking if you leave them space…it makes a fluffier roll, but the filling comes out and is on the bottom of the pan.